Pastries 1

Single or double-crust and filled with variations of fillings ranging from fruits

• Puff

• Tart

• Pies

• Turnovers

Layered and flaky crust folded into empanada shape and filled with a variety of fillings

• Puff

• Tart

• Pies

• Turnovers

Pastry products must look smooth. Its shape must be balanced. The edges must have an even thickness from the edges to the center. Each type of pastry product must have a uniform appearance.

• Appearance

• Color

• Mouthfeel

• Texture

Dry pastries must be crispy while soft ones should be creamy. It should also be easy to bite.

• Appearance

• Color

• Mouthfeel

• Texture

This gives luscious mouthfeel to pastry. This also affects the shelf life of the product.

• Appearance

• Moisture

• Mouthfeel

• Texture

Rigorous mixing of ingredients using a wooden spoon, electric whisk, food mixer, or food processor.

• Creaming

• Folding

• Laminating

• Beating

• Whisking

Technique used to gently combine a light, airy ingredient.

• Creaming

• Folding

• Laminating

• Beating

• Whisking

Process of blending fat to sugar or blending the fat alone to allow aeration that makes to lighten the mixture.

• Creaming

• Folding

• Laminating

• Beating

• Whisking

Process of working with the dough to increase gluten development.

• Creaming

• Kneading

• Laminating

• Beating

• Whisking

Used for puff pastry, Danish, croissant dough, and the like. This process is the layering of dough and butter following the rolling and turning process.

• Creaming

• Kneading

• Laminating

• Beating

• Whisking